elaboration of the cider
The elaboration of the cider begins with the collection of the mature and selected monzana mazá. In order to obtain a vuena cider it is precise that the fruit has the suitable degree of maturity (will contain the proportion of components wished and the yield in the optimal sera press) the quality of the cider comes directly related to the state, conservation, variety and origin of the apple, as well as of the manipulations which is put under it. It is evident that whichever better they are conserved so much better will be the manufacture of the cider. The total production of an apple tree begins the 12 - 14 years, with an approximated duration of 35 - 45 years. Once collections the apples are necessary to wash them, soon, they are crushed (it is possible to be done with the maquina of the wine) leave until the following day so that the apple oxidizes, despues lie down in the press and the juice in the doposito of stainless steel (Cuba) until filling it well. Ademas to fill Cuba is necessary to let juice to fill a container of about 10 or 20 liters to be filling up Cuba according to is lowering the level due to the fermentation. I deposit under is possible to be covered until the process of fermentation of 2 months finishes more or less. When east process finishes, or it is possible to be covered Cuba, to be bottled the cider, or to be done what you want with her. In the spring already she will be ready to escanciar and to drink.